Abstract
Fungi are of excellent value nutritionally, and of great importance to vegetarians. Edible mushrooms are excellent sources of protein, have low-fat content, and are free of cholesterol. Most of these are hydrolytic in nature, being employed in different food processing industries as well as in refinement of fodder quality. Edible filamentous fungi producing enzymes present an added advantage for their use in food and feed. In fungi, laccase is present in ascomycetes, deuteromycetes, and basidiomycetes, and is particularly abundant in many white-rot fungi that degrade lignin. Laccases have been subject of intensive research in the last decades due to their broad substrate specificity. In the recent years, their uses span from the textile to the pulp and paper industries, and food applications to bioremediation processes.
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